Lemon Blueberry Fluff Recipe 455

LEMON - BLUEBERRY FLUFF

Steps:

• Boil water for 1 cup.
• In a large bowl, dissolve gelatin in the 1 cup of boiling water. Stir in lemon peel, lemon juice, and 3/4 cup cold water. Chill, until partially set.
• When, partially set, add unbeaten egg whites to gelatin mixture. Beat with electric mixer, until mixture is light and fluffy. About 1-2 minutes.
• Pour mixture, into eight 5 oz. custard cups. Or, other cups. (If other cups, are bigger, your servings may be reduced to approximately six.) Chill, until firm. (Slight separation, into layers, may occur.)
• Meanwhile, in saucepan, crush 1/2 cup of the blueberries. Blend together cornstarch and 1/2 cup cold water. Add cornstarch mixture and sugar to crushed berries. Stir.
• Cook, over medium heat, stirring constantly, until mixture is thick and bubbly. Then, cook 1 minute longer.
• Remove from heat, stir in remaining berries and vanilla. Cool, then chill sauce, in refrigerator.
• When ready to serve, remove gelatin cups, as many as needed. And, top with chilled blueberry sauce.(May top with whipped topping, if desired.)

LEMON-BLUEBERRY FLUFF RECIPE - (4.5/5)

Steps:

• In a large mixing bowl, stir together the dry pudding mix, pineapple and the juice, and the Real Lemon until well blended, 1-2 minutes. Stir in the sour cream. Using a rubber spatula, gently fold in the Cool Whip; then the blueberries, marshmallows, coconut, and pecans just until combined. Garnish top with blueberries and a light sprinkle of coconut or chopped pecans. Refrigerate for at least 1 hour before serving. NOTE: I reduced calories, fat, and sugar somewhat by using SFFF pudding mix, pineapple in 100% juice, RF sour cream, and Lite Cool Whip. The Real Lemon powder really bumps up the lemon flavor, highly recommend.